Carnivore DietHigh Protein DietKeto DietMediterranean DietRecipeWeight Loss Drink

Brownie Mix CookiesSoft, fudgy cookies made effortlessly from a simple mix

Updated on 3 min read

Servings: 12 cookies
Total Time: 20 minutes
Difficulty: Easy
Calories: ~120 per cookie
Macros (Approx.):

  • Protein: 8g
  • Net Carbs: 3g
  • Fat: 8g
  • Fiber: 4g

Intro

Brownie lovers, this one’s for you. These Keto Brownie Mix Cookies taste like the perfect mashup between a fudgy brownie and a soft, chewy cookie — all without the sugar, flour, or carb load of traditional brownie mix recipes. If you crave rich chocolate desserts but want to stay aligned with your low-carb, high-protein goals, this recipe delivers every time.

What makes these cookies special is how unbelievably easy they are. With a simple one-bowl method and just a handful of clean ingredients, they come together in minutes. They’re keto-friendly, Weight Watchers–friendly, and naturally high in protein thanks to almond flour and protein powder.

If you’ve been searching for a macro-friendly chocolate dessert that satisfies cravings while fitting seamlessly into your healthy eating routine, these brownie mix cookies promise decadence without derailment.

4. Look at the Recipe

  • Fudgy center with crisp, cookie-like edges
  • Deep chocolate flavor with a brownie-style richness
  • Low-carb, sugar-free ingredients that support keto and WW goals

5. Ingredients Needed

Dry Ingredients

  • 1 ¼ cups almond flour
  • ¼ cup unsweetened cocoa powder
  • 1 scoop (30g) chocolate whey or isolate protein powder
  • ½ cup allulose or monk fruit sweetener
  • 1 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 large egg
  • ⅓ cup melted butter or coconut oil
  • 2 tbsp unsweetened almond milk
  • 1 tsp vanilla extract

Optional Add-Ins

  • ¼ cup sugar-free chocolate chips
  • 2 tbsp chopped walnuts
  • 1–2 tbsp almond butter drizzle (for topping after baking)

6. How to Make Our Keto Brownie Mix Cookies

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine dry ingredients:
    In a mixing bowl, whisk together almond flour, cocoa powder, protein powder, sweetener, baking powder, and salt.
  3. Add wet ingredients:
    Add the egg, melted butter, almond milk, and vanilla.
    Stir until thick, glossy, and brownie-like.
  4. Fold in chocolate chips if using.
  5. Scoop the dough:
    Roll into 12 small balls and place on the baking sheet.
    Slightly flatten — they won’t spread much.
  6. Bake:
    Bake for 9–11 minutes until the edges are set but the centers are still soft.
  7. Cool completely:
    This step is key for the fudgy texture.
  8. Serve or store:
    Add an almond butter drizzle or a few keto chocolate chips on top if desired.

7. Storage & Serving Suggestions

  • Fridge: Store in an airtight container for up to 1 week.
  • Freezer: Freeze for 2–3 months; thaw at room temperature.
  • Warm-Up: Microwave 8–10 seconds for a melty brownie texture.
  • Serve with: Greek yogurt, keto ice cream, or sugar-free whipped cream for extra protein and creaminess.

8. Tips & FAQs

Can I use vegan protein powder?
Yes, but you may need 1–2 extra tbsp almond milk because plant-based powders absorb more.

Why is my dough too dry?
Add 1 tbsp almond milk at a time until it reaches brownie batter consistency.

Can I replace almond flour?
Use sunflower seed flour for a nut-free version with a similar texture.

Are these cookies keto-approved?
Yes — they use sugar-free sweetener, almond flour, and protein powder to keep carbs low.

Can I use this dough to make brownies?
Yes! Press the dough into an 8×8 pan and bake 14–16 minutes.

You may also like...